First off a HUGE thanks to my hubby, Zack because he not only made this last night while I was sick, in the bed, he also took a picture of it because his wife is a blogger and he figured I’d want to share! : )
I have honestly never had rhubarb because it doesn’t grow here in the South, that I am aware of. The only time you can get it is about the span of one week and we have only found it at Publix, next to the strawberries. It looks like pink celery and has a slight bitter taste to it, from what I hear. I did not have a bite of it raw but I did taste this!!
Zack said it reminds him of the rhubarb pies his grandmother used to make. Sounds like it must be good, huh?!
Anywho, I thought I’d share the recipe that Zack used as well as the photo of his finished crumble, since this is his first dessert. Which I might add not only looks really tasty but is delicious!
- 2 pounds rhubarb , cut into 1-inch pieces (about 6 cups)
- 1 1/4 cups granulated sugar
- 1 1/4 cups all-purpose flour
- 1 tsp. vanilla extract
- 1 cup light brown sugar
- 1 stick unsalted butter , cut into small pieces
- 1/2 tsp. salt
- Vanilla ice cream , for serving (optional)
Preheat oven to 375°. To make filling, put rhubarb, granulated sugar, 1/4 cup flour, and vanilla into a 9" x 13" baking dish and toss well to combine; set aside.
To make crumble topping, put remaining 1 cup flour, light brown sugar, butter, and salt into a large bowl and toss well. Using your fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Working with one small handful at a time, squeeze dough together to make a ball, then gently break it into chunks and scatter them on rhubarb filling in baking dish.
Bake until rhubarb is very tender and bubbly and crumble topping is golden brown, about 30 minutes. Serve warm with vanilla ice cream if desired; spoon any leftovers into bowls and eat cold for breakfast.
Recipe courtesy Catherine Newman on the Oprah website